Cheesemaking traces back to ancient Greek mythology, with evidence of its practice found in Egyptian tomb murals over 4000 years old. One theory suggests that cheese was discovered accidentally through the practice of storing milk in containers made from animal stomachs. Rennet, an enzyme found in the stomachs of ruminant animals, led to milk coagulation, separating it into curds and whey.
Traditionally, cheese was made with 4 simple ingredients; Milk, salt, starter culture, and animal rennet. Animal rennet is used to assist with the process of curdling the milk into cheese and divide the solid entities from the liquids.
When it comes to producing cheese in more recent decades, there have been shortcuts made. There are 3 other types of rennet other than animal. They include vegetable rennet, microbial rennet, and FPC (a GMO version).
Honing in on the last type of rennet listed, FPC was created by the well known biopharmaceutical company, Pfizer. Trade named Sure-Curd, the microbial rennet FPC has been approved by the Federal Standards of Identity for use in Cheddar, Colby, Swiss and other cheeses. This process is done by using CRISPR gene editing technology where the genomes of living organisms are modified.
The process works like this: scientists take the gene responsible for producing rennet from an animal’s DNA and put it into the DNA of bacteria, yeast, or mold. This is called gene splicing. Once the gene is in the new host cell, it starts making the chymosin enzyme. Then, the host culture is grown and fermented.
These methods are pretty new. They got popular in the 1980s when the US Supreme Court decided that companies could patent new life forms. Then, in 1990, the FDA allowed the use of this bioengineered product in food for the first time in the U.S.
The worst part? 90% of the cheese manufactured in the US uses these enzymes from genetically modified organisms.
Of course, there are safety concerns involved with genetically modified enzymes. The first being toxicity. Toxicity occurs when the enzyme solution contains bio toxins from the genetically modified host (mold or fungus) that is being cultured and fermented in the lab. The second safety concern is allergens and digestive issues. Due to the presence of trace amounts of these toxins in the finished cheese product and subtle alterations in the protein structure, cheese can now trigger allergic reactions or lead to digestive and respiratory problems. Symptoms may include stomach discomfort, increased mucus production resulting in a runny nose, and the mistaken belief that cheese is indigestible. However, it’s possible that the issue lies not with the dairy itself, but with the residues of microorganisms that provoke allergic responses or irritate the lining of the gut.
While the accidental discovery of cheese through ancient practices remains fascinating, contemporary methods have introduced alternatives to traditional rennet, such as Pfizer’s FPC. As we now know, these “innovations” raise safety concerns regarding toxicity and allergens, prompting a closer examination of the potential risks associated with genetically modified enzymes. In these modern times, we as consumers deserve to be fully informed about the ingredients of the cheese we are consuming. It is best to know how the dairy you consume was made. Pay careful attention to the dairy products you buy in the future, and opt for cheese’s that were produced the traditional way!
Researched by Lauren Lovato
